Jalapeño Hummus

I own four different types of blenders. Say what? Yes. I have a blender, an immersion blender, a food processor, and a juicer which technically isn’t a blender but it takes things that are whole and pulverizes them until they are easily consumable. Same difference. I love my kitchen toys.

The point is that all of these are used to do different things, and my food processor spends its life making three things: 1. Cashew ricotta. 2. Banana ice cream. 3. HUMMUS. I love hummus—for me, it’s a food group. I like to make my own so I can experiment with flavor and control how much oil and sodium goes into my mix.

And now, a hummus recipe! Note that home made hummus, in my experience, is never as creamy as store-bought, probably because I lack whatever crazy industrial blender they use, and I don’t use as much oil. My hummus is thicker and chunkier, which I like. Uhm, wait wait. I like my hummus like I like my men. Thick and full of garlic. Ew.

Jalapeno Hummus

3 cups cooked chickpeas
2 tablespoons olive oil
3 tablespoons tahini
1 tablespoon cumin
1 teaspoon paprika
½ teaspoon salt
1 teaspoon black pepper
2 jalapeno peppers, seeded
2 cloves garlic
the juice of 2 whole lemons

Step one:
Place all ingredients EXCEPT OIL in your food processor and turn it on. Slowly add your oil. Let run for 2-3 minutes. Pulse several times to make sure your peppers have been adequately pulverized.

Eat right out of the processor bowl with your dipping accoutrement of choice while staring at a Robert Redford film for nearly 3 hours. (I’m looking at you, Out of Africa.)

Make this face


One Response to Jalapeño Hummus

  1. NICK says:

    This is totes my crib.

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